Ingredients

General:
8 corn tortillas
salt and pepper to taste

Salsa ingredients:
8 tomatillos
1/4 white onion
3 cloves garlic
1/4 cup lemon juice
1 serrano or jalapeño pepper
salt and pepper to taste
1/2 cup cilantro

Toppings:
1 avocado
1 small red onion
cilantro

Spicy Sour Cream Ingredients:
2 cups cashews
1 serrano, jalapeño, or habanero pepper
2 tbsp lemon or lime juice
salt and pepper to taste
1 1/2 cups water
1 cup cilantro

Method

1. Several hours or the night before you begin, soak the cashews in water. Drain before beginning the recipe.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Cut the corn tortillas into eighths, forming triangles. Spread the triangles in a single layer on a baking sheet and bake for around 20 minutes.
4. Prepare your toppings: dice the avocado, slice the red onion, and tear the cilantro into small pieces.
5. Place all salsa ingredients in a blender in order, with the cilantro last. Blend until smooth.
6. Heat salsa in a pot over medium heat, stirring occasionally, until hot.
7. Place all of the ingredients for the spicy sour cream except the cilantro in a blender, and blend on medium speed for about two minutes. Near the end, add the cilantro.
8. Arrange the baked corn tortilla chips in several layers on a deep plate.
9. Pour a generous amount of the hot salsa over the tortilla chips.
10. Drizzle the sour cream over the salsa-covered tortilla chips (a squeeze bottle is perfect for this!).
11. Top the flavorful pile with your red onion slices, avocado, and cilantro. Sprinkle with salt and pepper to taste.

Your Benefits:

• This is a great way to get creative with your food! Use whatever produce is in season (or already in your house). Sauteed mushrooms, fresh tomato chunks, and roasted corn are just some examples of flavors that would work well!
• You’re basically getting three recipes in one here. If you like the salsa or sour cream, use them in other preparations!

It’s always so much fun for me to work with Chef Miguel, especially because his recipes are so amazing! Even though chilaquiles are a breakfast food, I could seriously eat these all day. They’re the perfect combination of flavors (tangy, spicy, cooling, and salty) and textures (crunchy, creamy, and smooth). Yum!

As always, I’d love to hear from you in the comments! What did you think of this recipe?

With Love,

Yovana